June 17, 2009 (Follow-up)

June 05, 2009 (Routine)

• 0470 - Critical Raw foods of animal origin (eggs & hamburger) stored over ready-to-eat (RTE) food (tomatoes, buns, sauces) in the refrigeration unit (Gibson, Hobart 3-Door Cooler).
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food. Raw foods should be on the bottom shelves of the cooling units with ready-to-eat foods above.
• 0820 A 2 - Critical Repeat Food cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair or replace cooling units that are unable to maintain potentially hazardous foods at 41F or below to inhibit the growth of harmful bacteria.
• 0930 - Critical A review of the menu with the food service operator indicates that there is no consumer advisory for the eggs and other meats that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1320 - There was no temperature measuring device located in the Gibson Cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: bottom shelf of the Hobart 3-Door Cooler.
  Maintain non-food contact surfaces of equipment clean.

June 18, 2008 (Follow-up)

June 09, 2008 (Follow-up)

• 0550 - Repeat Observed ice cream scoop in dipper well with water of insufficient flow (dripping) to remove particulates.
  In-use utensils should be stored properly between use (ex. in food with handles up(clean (wash-rinse-sanitize) every four hours, on a clean portion of the food prep area (clean (wash-rinse-sanitize) every 4 hours) in running water of sufficient velocity to remove particulates, in a container of water (if water is ≥135°F)
• 0820 A 2 - Critical Repeat Observed cut tomatoes, cheese, raw hamburger steak, sliced beef, chicken salad, and tuna salad cold holding at improper temperatures.
  Move items to a unit capable of holding potentially hazardous foods at ≤41°F. Monitor items within cooling units to ensure this temperature is met.
• 2350 ii - Repeat Observed leak at dishwashing machine.
  Fix leak or replace part. (NOTE: service man has already been contacted)
• 3300 - Repeat Observed unused grill in facility.
  Remove any unused equipment from the facility.

May 08, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Observed raw hamburger over ready-to-eat products and eggs. Observed raw eggs over ready-to-eat foods in Gibson cooler.
  Store raw products (According to cook temperatures) on the bottom levels with reay-to-eat on top.
• 0550 - Observed ice cream scoop in dipper well with water of insufficient flow (dripping) to remove particulates.
  In-use utensils should be stored properly between use (ex. in food with handles up(clean (wash-rinse-sanitize) every four hours, on a clean portion of the food prep area (clean (wash-rinse-sanitize) every 4 hours) in running water of sufficient velocity to remove particulates, in a container of water (if water is ≥135°F)
• 0820 A 2 - Critical Observed, cut tomatoes, cheese, raw hamburger, sliced ham, vegetable soup, and corn cold holding at improper temperatures.
  Move items to a unit capable of holding potentially hazardous foods at ≤41°F. Monitor items within cooling units to ensure this temperature is met.
• 1320 - Corrected During Inspection Repeat Observed no thermometer in the Hobart 4-door cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2000 - Corrected During Inspection Observed single use items (to go containers) face up.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2350 ii - Observed leak at dishwashing machine.
  Fix leak or replace part. (NOTE: service man has already been contacted)
• 3150 - Observed dented cans stored with the rest of food.
  Create a separate area for dented cans until they can be returned to supplier.
• 3300 - Observed unused grill in facility.
  Remove any unused equipment from the facility.
• 3440 - Critical Observed uncovered ant bait at handwash sink near ice cream.
  Use a certified pest control company to do all pest control. Remove ant bait.

February 12, 2007 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw hamburger.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - There was no temperature measuring device located in the pie cooler, and homestyle cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2000 - Onions were observed stored unprotected on the floor of pantry.
  Store onions up off the floor to protect from contamination until used.
• 2830 - Floor and wall juncture in the kitchen next to the hobart mixer is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.

April 05, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the Delfield freezer - front counter.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1730 - The food temperature measuring device was found out of calibration in the range of use. (2 door hobart by 3 bay sink)
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2310 - Critical Repeat The handwashing facility located at the 3 bay sink area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the garbage can preventing its use.
• 2310 B - The handwash station at the front counter is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2810 - Ceiling in dry storage area is not smooth and easily cleanable, large hold observed.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Fan in the dishwashing room noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

August 02, 2005 (Follow-up)

• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. ALL ITEMS IN COOLERS MUST BE COVERED AT ALL TIMES.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1570 - HOBART COOLER IN WASH ROOM was observed in a state of disrepair and damaged. It must have a secure closure. (Stays open)
  Repair the Hobart cooler door/seal to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Hobart Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Walls and floors in the stove area noted in need of cleaning. Observed debris.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

April 19, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over cabbage
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1060 - The nonfood contact surface of the card board box by front fryer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1140 - The can opener blade is not easily removable.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 1150 -
  
• 1570 - Mens restroom door@ was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Milk sake splash area of machine soiled.
  Clean and sanitize these surfaces for food contact.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Fly shield on the ceilig in the fridge/freezer/laundry room unclean.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3470 - Critical Refrigerated medicines for employees or children are not being stored in leakproof container.
  Store refrigerated medicines for employees or children in a covered leakproof container

June 24, 2003 (Routine)

• 1780 - Critical Food contact surfaces of the shake machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of shake machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the gaskets of the cold holding units had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide chlorine at proper concentration of 50 to 100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1900 - Critical Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
  Provide chlorine sanitizer at proper concentration of 100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - clean dishes were found stored on rack with uncleanable surface [cardboard, foil and duct tape.
  Store clean dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3270 - Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1100 - The food contact surface of the scoops are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the scoop ends to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1960 - cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1570 - The door gasket of the front area cold holding units are (missing, damaged).
  Repair or replace the cold unit door gasket in accordance with the manufacturer's specifications.
• 3340 - Critical Container of air horn are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Container of air horn must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0790 - Improper methods used to thaw frech fries.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 2310 - Critical The handwashing facility located at the kitchen food prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large trash receptacle and food strainer preventing its use.